CINDY'S SQUASH CAKES

Last night at dinner, at one of our favorite typical-Austin, southside-hippie-locavore joints,  a friend ordered some extravaganza involving a squash cake. It looked good. I mooched a bite and it tasted good, though the texture was a little gummy for my preferences. Nevertheless, determined to replicate it at home, this evening I gave it a go. As usual with my cooking, my favorite method involves messing around with whatever I have on hand, and basically poking it 'til it looks right and tastes good. Mileage varies, but this was quite a success.

Sorry there are no pics. It was too successful to stand still for a photo op, and got eaten up fast.  But never fear! There were leftovers, so when I make up another batch I'll snap them before they get snapped up.

CINDY'S SQUASH CAKES

1 large zucchini, grated
1 large yellow squash, grated
1 medium sweet onion, chopped fine
Big ol' handful of cilantro, chopped fine
2 cloves of garlic, minced
2 large eggs
1 scoop of whey protein powder
1 cup (or more) of finely ground pretzels or bread crumbs, or maybe whole wheat flour or cornmeal (I used pretzels)
Chili powder to taste

Mix it all up, just til combined. It will be a little wet. If it's too wet and doesn't hang together, add a little more of the ground pretzels or cornmeal or what have you.

Heat  frying pan, coat lightly with the cooking oil of your choice (I used EVOO), grab a handful, form a patty, and slap that sucker in the pan. Cook for about 2 minutes on each side, or until nicely browned.

Then, pop it on a plate and top with black beans or some chicken, a slice or two of avocado, a little bit of cheese, and just a drizzle of chipotle aioli or lowfat sour cream.

Quick, easy, and OH so delicious.

Oh, and big ol' sugar sweet organic Ranier cherries for dessert. HEAVEN.

Comments

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